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Friday, August 26, 2011

Bibimbap - a colorful Korean feast!

I've been wanting to make Bibimbap for a while now. It's easy to make, it is pretty to look at, and it is delicious!

Bibimbap is a traditional Korean dish, whose name means "mixed meal." A scoop of steamed white rice is surrounded by colorful items (meat optional), topped with a raw or fried egg. You stir it all up and get busy eating.

For this I used the following items from the garden: chard, peppers, greenbeans, baby crooked neck squash. This is a felxible dish, I suspect each family has their own way of making it and Grandma's was probably the best.

In a saute pan, over medium high heat, add a scant tablespoon of oil a couple drops of sesame oil and quickly saute one vegetable at a time - the peppers, green beans, mushrooms, squash or zucchini, celery, chard or spinach, removing to plate, and adding oil as needed. If using pickled carrot, do not saute them. Don't cook the lettuce

Keep the cooked vegetables separate.

Fry eggs, one at a time, reserve.

To assemble the dish, place a scoop of white rice in the middle of a bowl, arrange all the vegetables and meat around the rice, top with the fried egg. Add a generous tablespoon of garlic chili paste and serve.

It's gorgeous isn't it? Stir it all up and enjoy!

The crunchy pickled carrots and celery play nicely with meaty mushrooms, fiery sausage and garlic chili paste. This dish is light enough for a hot summer night, yet satisfying as well. I'm looking forward to making it again!

5 comments:

That really does look good, David. Light, yet filling, with the egg adding richness to the plate. And I love that you were able to supply so many of the ingredients from your garden. Well done all around!